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orange sunrise cake

(2 ratings)
IdGirl25 avatar
Recipe by
Brandi Kirkpatrick
@IdGirl25
Burley, ID

This is a recipe I adapted from another recipe. I wanted something really orange flavored for the upcoming Easter season and this got RAVE reviews when I used my students and staff as test group. If you can't find an orange cake mix, a yellow mix will work, but the orange flavor will be more subtle. I wanted a little zing that I wasn't getting from the orange so I added a bit of lemon. Also, the syrup is more of a gloss and less of a glaze. It gives the cake a shiny coat but punches up the flavor too. I don't suggest pooling the syrup though, it can make the cake soggy and almost TOO sweet.

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(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For orange sunrise cake

  • 1 (18.25 ounce) package orange cake mix
  • 1 (3 ounce) package instant vanilla pudding mix
  • 3/4 cup fresh orange juice
  • 1/2 cup apple sauce
  • 4 eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon of orange zest
  • 2 teaspoons lemon zest
  • SYRUP
  • 1/3 cup fresh orange juice
  • 1/3 cup white sugar
  • 1/4 cup butter

How To Make orange sunrise cake

  • 1
    Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  • 2
    In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, lemon juice, applesauce, eggs, orange and vanilla extracts, orange and lemon zest. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • 3
    Immediately, bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • 4
    In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for five minutes. Brush over cake, discard excess syrup.
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